City Pho
3402 Technological Ave Ste 124, Orlando, FL 32817 · Permanent Food Service · License 5815051
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (2 fixed by the Sep 28 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 6 basic-30
- Extension granted on Sep 16, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
- 1st follow-up visitSep 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
More time given
Raw animal food stored over canned/bottled drinks.
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Operator picked the wrong egg on menu. Sunny side egg needs to be identified as raw. Time Extended Time Extended
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Ice scoop handle in contact with ice.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pulled shell eggs 53°F kept in cook line for 10 minutes . Operator discarded .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef stored over case of lemon and pumpkin in walk in cooler. Employee removed. Corrected On-Site Corrected On-Site Warning
Raw animal food stored over canned/bottled drinks.
Containers of raw chicken stored over water bottles . Employee properly stored.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Hand cream and body splash stored on table next to plastic wrap
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Sunny side up not identified as raw , all menus must be fixed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken , cooked beef, broths with no date marked. Soups pulled from freezer with no date mark. Employees date marked
Fixed on the spotRepeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened kimchi bottle with no date marked. Employees date marked. Corrected On-Site Corrected On-Site Warning
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washed items in hand sink by ice machine
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bags of meats stored on walk in freezer floor. Bucket of broth stored in walk in cooler floor. Perrier water bottles stored on floor by beer cooler. Employee picked up
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas and scissors stored in water with temperature of 82°F.
Ice scoop handle in contact with ice.
Removed Corrected On-Site Corrected On-Site Warning
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee coffee stored on prep table that had noodles
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
NO Hans wash sign on hand sink by ice machine.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.